Food compound.



GEORGE P. P. NICOLAOU, OF SALISBURY Z NORTH CAROLINA.

FOOD COMPOUND.

No Drawing.

To all whom it may concern:

Be it known that I, GEORGE P. P. N- LAOU, a subject of the Sultan of Turkey, and a resident of Salisbury, in the county of Rowan, State of North Carolina, have invented a' new and useful Improvement in Food Compounds, of which the following is a specification.

This invention relates to food compounds, and especially to such commodities as are intended for use in the preparation of fancy fillings, dressings, sauces, gravies, and the like, as hereinafter fully set forth and claimed.

A compound of the character herein indicated is prepared in the following manner, the several component parts being indicated as per relative'weights: Itake white or wheat flour and bake it from two to four or five hours, depending upon the strength and color desired, in an open shallow vessel, stirring the same every few minutes. To from sixty to eighty parts of this prepared white flour I add from ten to twenty parts of raw or baked corn starch, ten to twenty parts of raw or unbaked white flour, five to tenparts each of potato flour or r1ce flour, one part of cream of tartar, one part of prepared celery such as celery salt or pulverized celery, one ormore parts of pungent seasoning such as black pepper, red pepper, white pepper, Jamaica ginger, and chilli powder, one or more parts of aromatic spices such as' allspice, cinnamon, nutmeg, and mace, one or more parts of suitable pulverized tea leaves such as thyme, sage, sweet Specification of Letters Patent.

Application filed July 20, 1911.

Patented Dec. 19, 1911. Serial No. 639,598.

marjoram, and rosmarinus or rosemary, and usually one part of common salt or sodlum chlorid. The ingredients thus prepared and compounded are thorou hly mixed or blended and the product is tfien ready for immediate use or it may be kept for an indefinitely long time in good condition.

From the foregoing it will be understood that the compound might be called a prepared baking flour, the flour and meal components largely predominating. In fact, this prepared flour is used in substantially the same manner as ordinary flour in the preparation of gravies, dressings, &c., and consequently is toybe distin ished from a condiment consisting principally of salt pepper and other spices.

What I claim is:

The hereindescribed food compound comprisin sixty parts baked white flour, ter parts baked corn starch, twenty parts ravs white flour, ten parts raw corn starch, fiv( parts rice flour, five parts potato flour, om part cream of tartar, one part celery salt one part red epper, one part white pepper one part chili powder, one part commor salt, one part allspice, one part rosemary one part sweet marjoram, one partthyme and one part sage.

In testlmony whereof I have hereunto af fixed my signature in the presence of tw subscribing witnesses.

GEORGE P. I. NICOLAOU.

Witnesses:

H. 0. Bone, GEO. L. BEELER. 

